Strawberry Granita the Editors of Publications International, Ltd.
Net Carbs 13g
Makes 8 servings
|1||quart fresh strawberries, sliced|
|1/4||cup powdered sugar|
|2||tablespoons sugar substitute*|
|1||to 1-1/2 tablespoons fresh lemon juice, divided|
|1/2||cup fat-free whipped topping (optional)|
*This recipe was tested with sucralose-based sugar substitute.
- Combine strawberries, powdered sugar, water, sugar substitute and 1 tablespoon lemon juice in blender. Process until smooth. If necessary, add additional 1/2 tablespoon lemon juice.
- Pour into 8-inch square baking pan. Cover with foil and freeze 2 hours or until slushy. Remove from freezer and stir to break mixture up into small chunks. Cover and return to freezer. Freeze 2 hours, then stir to break granita up again. Cover and freeze at least 4 hours or overnight.
- To serve, scrape surface of granita with large metal spoon to shave off thin pieces. Spoon into individual bowls and top each serving with 1 tablespoon whipped topping, if desired. Serve immediately.
|Saturated Fat||<1 g|
Check out more recipes for Ice Cream & Sorbets